Peanut butter and banana porridge
Time: 15 min 2 servings approx. 430 kcal / serving (estimated) approx. 15 g protein / serving
Peanut butter banana oatmeal is the breakfast version of the classic American peanut-butter-and-banana pairing. Peanut butter provides protein and healthy fat, oats give slowly released carbohydrate, so the breakfast keeps you full for a long time.
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Put the oats, water and pinch of salt in a saucepan, bring to a boil, then cook over low heat for 5-7 minutes, stirring often. ⏱ Timer: 5 min Add the milk and cook for 2-3 more minutes until creamy. Mash half the banana with a fork, stir it into the oats and take off the heat. Stir in most of the peanut butter, the honey and cinnamon until silky. Slice the other half of the banana. Divide between two bowls and top with the banana slices, the remaining peanut butter and the toasted peanuts.
Source: Wikibooks Cookbook – Peanut Butter Banana Oatmeal (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
Cook half the banana into the porridge and keep the other half for the top: it's sweet and has fresh, soft pieces. Stir in the peanut butter after cooking so it doesn't melt away completely and keeps its aroma. Instant oats are quicker but softer; large-flake oats are chewier and more substantial. Cooked ahead it keeps for 3 days in the fridge; reheated with a little milk it's fresh again.
Frequently asked questions
Can it be made in the microwave?
Yes: cook the oats and liquid in a large bowl for 2-3 minutes, stirring once.
Can it be vegan?
Yes, with a plant-based drink and maple syrup.
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